Hearty Tex-Mex Taco Soup (Printable Version)

Flavorful soup with seasoned beef, beans, corn, and classic taco toppings for a satisfying meal.

# Components:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Canned Goods

05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) corn kernels, drained
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 can (10 ounces) diced tomatoes with green chilies
10 - 4 cups chicken broth

→ Spices and Seasonings

11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper to taste

→ Optional Toppings

16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced jalapeños
19 - Chopped cilantro
20 - Sliced green onions
21 - Crushed tortilla chips or strips
22 - Lime wedges

# Directions:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with your favorite toppings.

# Expert Tips:

01 -
  • Everything goes into one pot and simmers itself into something that tastes like you worked way harder than you did.
  • It somehow gets better overnight, which means leftovers for lunch are actually a reward.
  • You can dump in whatever toppings sound good and call it dinner without anyone complaining.
02 -
  • Don't skip draining and rinsing the beans, the canning liquid makes the soup taste tinny and turns the broth cloudy.
  • Browning the beef properly before adding anything else builds a flavor base that you can't get back later if you rush it.
  • Letting the soup simmer the full time makes a huge difference, the flavors don't come together in ten minutes no matter how impatient you are.
03 -
  • If the soup gets too thick after sitting, just stir in a little extra broth or water when you reheat it.
  • Using fire-roasted diced tomatoes instead of regular ones adds a smoky depth that makes people ask what you did differently.
  • Don't add the tortilla chips until right before serving or they'll dissolve into mush, learned that one the hard way.
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